Nacho Cashew Cheese Sauce (Printer-Friendly)
A creamy, dairy-free sauce with spicy nacho flavor, ideal for dipping or drizzling over Tex-Mex favorites.
# What You'll Need:
→ Nuts
01 - 1 cup raw cashews, soaked in hot water for 15 minutes and drained
→ Vegetables
02 - 1/2 cup diced roasted red bell pepper, jarred or homemade
→ Seasonings
03 - 2 tablespoons nutritional yeast
04 - 2 teaspoons fresh lemon juice
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon turmeric for color, optional
11 - 1 teaspoon salt, or to taste
→ Liquids
12 - 3/4 cup water, plus more as needed for desired consistency
→ Optional Additions
13 - 1 teaspoon hot sauce or chipotle in adobo for extra heat
14 - 1 tablespoon olive oil for extra creaminess
# How-To Steps:
01 - Combine drained cashews, roasted red bell pepper, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, cumin, chili powder, turmeric, salt, and water in a high-speed blender. Process until completely smooth and creamy, pausing to scrape down sides as necessary.
02 - Check sauce thickness and add additional water 1 tablespoon at a time until desired consistency is reached. The sauce should be pourable but thick enough to coat a spoon.
03 - Taste the blended sauce and adjust seasoning with additional salt or lemon juice as needed. For increased spiciness, add hot sauce or chipotle and blend briefly to incorporate.
04 - Transfer sauce to a small saucepan and heat gently over medium-low heat. Stir frequently for 5-7 minutes until warmed through and slightly thickened. Avoid boiling to prevent separation.
05 - Serve warm as a dipping sauce or drizzle over nachos, tacos, or roasted vegetables. Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently with a splash of water to restore consistency.
# Expert Hints:
01 -
- It comes together in under 30 minutes with ingredients you can actually pronounce
- The texture is shockingly creamy and silky without a drop of dairy in sight
02 -
- Don't rush the soaking step for the cashews—15 minutes in hot water makes a huge difference in how smooth your final sauce will be
- High-speed blenders work best here, but if you're using a regular one, just blend longer and stop frequently to scrape down the sides
03 -
- If you want extra creaminess without extra nuts, stir in a tablespoon of olive oil right before heating
- Jarred roasted peppers work perfectly fine here, but roasting your own red peppers ahead of time adds another layer of flavor